👩🍳 Directions:
1. Make the Dough:
In a large bowl or food processor, cut cold butter and cream cheese into the flour and salt until the mixture looks like coarse crumbs.
Form into a dough, kneading gently. Flatten into 2 discs, wrap, and refrigerate for at least 2 hours (or overnight — it helps with flakiness).
2. Prepare Fillings:
Make the walnut or poppy seed filling, or spoon out thick jam. Set aside to cool if warm.
3. Roll and Fill:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- On a surface dusted with powdered sugar, roll the dough thin (about 1/8 inch).
- Cut into 2.5 to 3-inch squares.
- Place 1 tsp filling in the center or diagonally.
- Fold over one corner to the opposite and seal the edges with a little water or egg white. You can also roll them into crescent shapes.
4. Bake:
Place on baking sheet and bake for 12–15 minutes, until just golden at the edges.
Cool on a rack and dust generously with powdered sugar.
✨ Tips:
- Don’t overfill or they’ll burst open while baking.
- Chill again before baking for the best shape.
- Store in an airtight container for up to a week — they get better by the second day!
💬 Idea for Your Facebook Post:
“These delicate Hungarian Kiffles melt in your mouth with every bite. My grandma used to make trays of them at Christmas, but let’s be real — I could eat them any time of year. Apricot? Walnut? I’ll take both! 🇭🇺😋”
Want me to turn this into a recipe card, printable, or a reel script with rolling shots and powdered sugar falling like snow? I’m in!